Bacon And Egg Fried Rice
I liked this dish a lot. I made it on a day when I happened to have some leftover white rice. Next time I make it, I will probably add 2 more eggs and 2 more slices of bacon, just to get that really, big breakfast feeling. But it is already fantastic as written. I really appreciated how making the bacon and then adding it back in again later made for bacon that was really crisp and wonderful. Despite the chopsticks shown in a couple of the images, I did find it best to use a spoon to eat this... really big spoonfuls filled with really good stuff! (This recipe was submitted in 2004. It was tested and photographed in May 2017.)
- 3 cups cooked rice
5 slices bacon - chopped into small pieces
3 large eggs
3 chopped green onions or 2 Tablespoons chopped cilantro
3 Tablespoons soy sauce
3 Tablespoons vegetable oil or canola oil or peanut oil
How To Make Bacon And Egg Fried Rice
In large skillet fry pieces of bacon until crisp, drain, set aside. Set bacon on a plate and clean the skillet for reuse.
Beat eggs in cup and scramble in a little oil in the skillet. Set scrambled eggs on a plate and clean the skillet for reuse.
Heat remaining oil in pan and add cooked rice. Toss rice to coat and add some soy sauce. Add eggs, bacon pieces and pepper. Add salt if desired - but remember... the soy sauce is really salty already. Stir and continue to cook for a couple minutes.
Add onions (or cilantro) at the end so they don't overcook.
Cooking Notes From Mr Breakfast
Where the choice is given between green onion or cilantro, I went with cilantro. I really liked the freshness that it added to the heavier flavors.
As originally submitted, the ingredients included "salt - to taste." I eliminated that ingredient because the soy sauce and bacon already provide plenty of salt.
Great as both the main course or as a side dish. This could be served for any meal, but we tend to have it at breakfast with leftover rice from the night before.
Mr Breakfast would like to thank MamaMia for this recipe.
Recipe number 1352. Submitted 9/24/2004.